Name: Baked Bean Nachos
Prep time: 10 min
Cook time: 10 min
Ingredients: 200g packet corn chips; 2 x 425g cans SPC Baked Beans Rich Tomato; 1 1/2 cups Devondale Light'n Tasty grated cheese; 1 ripe avocado; 1 tablespoons lemon or lime juice; 125g cherry tomatoes, quartered; 1/2 cup sour cream; 1 tablespoons chopped chives (optional)

Credit

Whisk Media Group

Credit

Whisk Media Group

200g packet corn chips
2 x 425g cans SPC Baked Beans Rich Tomato
1 1/2 cups Devondale Light'n Tasty grated cheese
1 ripe avocado
1 tablespoons lemon or lime juice
125g cherry tomatoes, quartered
1/2 cup sour cream
1 tablespoons chopped chives (optional)

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Preheat oven to 180°C/160°C fan-forced. Arrange corn chips on a baking tray lined with baking paper. Spoon baked beans over corn chips
Sprinkle with grated cheese. Bake for 10 minutes or until cheese melts
While nachos are cooking, peel and dice the avocado. Toss with lemon or lime juice
To serve, top nachos with avocado, tomatoes and sour cream. Sprinkle with chives (optional)
Serve with Mount Franklin water

Preheat oven to 180°C/160°C fan-forced. Arrange corn chips on a baking tray lined with baking paper. Spoon baked beans over corn chips
Sprinkle with grated cheese. Bake for 10 minutes or until cheese melts
While nachos are cooking, peel and dice the avocado. Toss with lemon or lime juice
To serve, top nachos with avocado, tomatoes and sour cream. Sprinkle with chives (optional)
Serve with Mount Franklin water

Preheat oven to 180°C/160°C fan-forced. Arrange corn chips on a baking tray lined with baking paper. Spoon baked beans over corn chips
Sprinkle with grated cheese. Bake for 10 minutes or until cheese melts
While nachos are cooking, peel and dice the avocado. Toss with lemon or lime juice
To serve, top nachos with avocado, tomatoes and sour cream. Sprinkle with chives (optional)
Serve with Mount Franklin water

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